Gluten-Free Sunshine Muffins with Marmalade Frosting and Coconut Crust

  • serves 8

Not only are they beautiful and gluten-free - these muffins also boast a rich flavour. Try them today!

68 Ratings
Directions for: Gluten-Free Sunshine Muffins with Marmalade Frosting and Coconut Crust


Gluten Free Flour Mix

4 cup rice flour

1 ⅓ cup potato starch

⅔ cup tapioca flour

3 Tbsp xanthan gum


3 cup Gluten Free Flour Mix

1 Tbsp baking powder

¼ cup powdered milk

2 tsp freshly grated nutmeg

½ cup melted butter

1 cup brown sugar

1 Tbsp vanilla

1 ½ cup any milk

4 Tbsp ground flax seed

¾ cup water

½ cup dried apricots, chopped

½ cup sunflower seeds

Frosting & Topping

½ cup softened butter

2 cup confectioners' sugar

½ cup orange marmalade

juice and zest of 1 lemon

½ cup toasted coconut (for topping)


Gluten Free Flour Mix

1. Preheat your oven to 350ºF.

2. Make the gluten free flour by simply whisking together the four ingredients.


1. Make the muffins. Whisk 3 cups of the gluten-free flour (reserving the rest) with the baking powder, powdered milk and nutmeg. In a separate bowl mix the melted butter and brown sugar. Stir in vanilla and milk. In the blender, puree the flax seed and water until you get a nice frothy mixture. Combine this with the brown sugar mixture, fold in the dry mixture, stirring just to combine, then gently fold in the apricots and seeds. Spoon the batter into a prepared muffin pan, filling each about two-thirds full. Smooth the tops. Bake 20 minutes, until lightly browned.

Frosting & Topping

1. Meanwhile in a small bowl, whip together all the frosting ingredients then spread on the slightly cooled muffins. Sprinkle with toasted coconut, serve and share.

See more: Easy, Dessert, Snack, Gluten-Free, Eggs/Dairy, Fruit

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